Blueberry Cheesecake (蓝莓乳酪蛋糕)

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, January 2013). The blueberry cheesecake in this recipe is baked in a microwave oven.

Prep: 45 min   Bake: 50 min   Serves: 8


  1. 120g digestive biscuits
  2. 50g butter, melt on medium power for 30 – 40 sec
  3. 500g cream cheese
  4. 90g caster sugar
  5. 2 eggs
  6. 2 tbsp corn flour
  7. 200g sour cream
  8. 100g fresh blueberries
  9. ½ can blueberry pie filling
  10. icing sugar, to dust


  1. Grease and line base and side of a 20cm cake pan.
  2. Place 120g digestive biscuits in a food processor and process until fine crumbs. Add 50g melted butter and process until combined.
  3. Press biscuit mixture evenly over base of prepared pan. Level with a spoon. Refrigerate for 30 min or until firm, on the bottom shelf of fridge.
  4. Preheat oven at 170°C. In the meantime, beat 500g cream cheese and 90g sugar with a cake mixer until light and fluffy.
  5. Add one egg at a time, beating well after each addition. Add 2 tbsp corn flour and 200g sour cream, beating until well mixed.
  6. Pour batter into prepared cake tin. Add on-third fresh berries on top, slowly pushing them into the batter so that they are not exposed.
  7. Bake in the oven for 48 min. Add 2 mins steam shot in between baking time. Leave to cool in cake pan.
  8. Decorate cake with blueberry pie filling and remaining fresh berries.
  9. Sprinkle with icing sugar and serve.